Title: Kartoffelknoedel (Potato Dumplings)
Categories: Potato German
Yield: 4 Servings

200	g	Grated potatoes [that have previously been boiled
		In their jackets, then let cool, and peeled]
		(7 oz)
30	g	Plain bread crumbs (1 oz)
1		Egg
30	g	Butter (2 Tbsp)
		Salt and pepper to taste

This refers to dumplings made from boiled potatoes which is the traditional Swabian method. Dumplings made from raw potatoes originated in Bavaria and reached Swabian kitchens relatively late.

Beat the butter and egg until fluffy. Add the cold, grated, boiled potatoes, bread crumbs, salt, and pepper, and knead well. Depending on how watery the potatoes are, flour may be substituted for the bread crumbs in order to get a dough that is neither too firm not to pasty.

Form dumplings, and cook in barely simmering salted water for 15 minutes.

Serve immediately, while still piping hot.

These dumplings are also very popular as a main dish, with brown gravy.

Serves 4.

From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 9/92

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